SAN DIEGO GRILL

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked mushrooms 98F, per operator less 2 hours stored on shelf near flat-top grill, operator discarded Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Clint Cramer expired 12/14/2025

Intermediate - Food-contact surface soiled with food debris. -soda gun nozzle in bar lightly soiled Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee styrofoam cup stored on shelf over reach-in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cap stored on top of paper towel dispenser at the end of the cookline

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch

Basic - Floor area(s) covered with standing water. -bar area underneath ice well

Basic - Floor tiles missing and/or in disrepair. -broken floor tile in bar area -base tiles missing on cookline wall

Basic - No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures handout, operator posted Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -walk-in cooler fan covers have an accumulation of dust/debris -walk-in cooler green shelves have an accumulation of grease and food debris

Basic - Standing water in floor drain/floor drain draining very slowly. -floor drain in bar area

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -tested 0ppm, employee changed solution, retested 200ppm Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Live, small flying insects found -1 live, small flying insect in drink service area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice 49F, per employee less than 15 minutes stored above fill line in top of reach-in cooler, employee relocated excess to lower portion of reach-in cooler to rapidly cool Corrective Action Taken Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk stored in walk-in cooler

Intermediate - Food-contact surface soiled with food debris. -blue cutting board in dishwashing area -soda gun nozzle in bar area lightly soiled

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. -glasses in front service area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -white chest freezer

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler noodles (4F-Cooling ; overnight; operator instructed to discard. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line make table unit rice (47F - Cold Holding). Bags of rice stacked passed fill line, from overnight . Operator instructed to discard, -Bar cold holding unit milk (50F - Cold Holding, placed overnight. Operator instructed to discard. .

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.quat 400+ ppm. Corrected to 200 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards food stained by food preparation area.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator and was completely filled out a time of inspection. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to disarm Marsala sauce in cook line make table unit. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Educated operator. Corrected On-Site

Basic - Ice buildup in reach-in freezer Frigidaire freezer chest .

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator relocated. Corrected On-Site

Basic - Kitchen floor soiled/has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salad station cold holding unit lid soiled with food debris and grime.

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee went from raw food change gloves to put cheese on bread Warning - From follow-up inspection 2025-02-18: Time Extended

High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. -picked up drink garnish with bar hands and placed in drink Warning - From follow-up inspection 2025-02-18: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler pasta 44f Warning - From follow-up inspection 2025-02-18: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -butter Corrected On-Site Warning - From follow-up inspection 2025-02-18: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -steam well Mashed potatoes,black beans ,lemon chicken sauce ,turkey gravy ,tcs sauce 91f to 124f --steam well Mashed potatoes,black beans ,lemon chicken sauce ,turkey gravy ,tcs sauce reheated to 164f to 167f Corrected On-Site Warning - From follow-up inspection 2025-02-18: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -mop sink at splitter for hose Warning - From follow-up inspection 2025-02-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -ham and turkey Warning - From follow-up inspection 2025-02-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -small cutting board on reach in cooler,cookline Warning - From follow-up inspection 2025-02-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front of hand sink on cook line Warning - From follow-up inspection 2025-02-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -metal scrub pad in hand sink next to oven Warning - From follow-up inspection 2025-02-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar Warning - From follow-up inspection 2025-02-18: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -flour Warning - From follow-up inspection 2025-02-18: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning - From follow-up inspection 2025-02-18: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweater hanging on shelf by microwave Warning - From follow-up inspection 2025-02-18: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Warning - From follow-up inspection 2025-02-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -char grill with build up of grease -stove burners with build up of grease -gasket soiled on glass cooler at bar Warning - From follow-up inspection 2025-02-18: Time Extended

Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Warning - From follow-up inspection 2025-02-18: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -cooler next to breading cooler Warning - From follow-up inspection 2025-02-18: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -grease and food debris under cooking equipment Warning - From follow-up inspection 2025-02-18: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched sandwich while plating Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of reach-in coolers throughout the cookline have an accumulation of food debris -soda gun nozzle in bar soiled

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink next to grill used to store grill brush, employee removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in bar area, operator installed paper towels Corrected On-Site

Basic - Floor area(s) covered with standing water. -in walk-in cooler

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink next to grill, provided handwashing sign and operator posted Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -paper towel dispenser above handwash sink in dishwashing area soiled -exterior of black microwave soiled Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above mop sink has an accumulation of black, mold-like substance Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloths stored in handwash sink near entrance to kitchen, operator removed Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning - From follow-up inspection 2023-12-05: Operator contacted Ecolab to order test strips. Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning - From follow-up inspection 2023-12-05: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. -sprayer hose leaking Warning - From follow-up inspection 2023-12-05: Operator ordered new sprayer. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee put on gloves then began preparing toast without washing hands

High Priority - Pesticide-emitting strip present in food prep area. -over bottles in bar area

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -butter on time as public health control lacking time, operator timed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -cutting boards stained throughout kitchen -inside of ice bin in beverage service area soiled

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in beverage service area Corrected On-Site Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -paper bowl in breading Corrected On-Site Repeat Violation

Basic - Clean utensils stored between equipment and wall. -knives stored between wall and pvc drainage pipe in walk in cooler, operator removed Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. -ice cream scoop stored on top of soap dispenser above handwash sink next to white reach in freezer, operator relocated Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -fly sticky tape above bottles in bar area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handwash sink next to Saturn double oven soiled -exterior of black microwave soiled -walk in cooler fan covers lightly soiled -walk in cooler shelves lightly soiled

Basic - Working containers of food removed from original container not identified by common name. -flour containers lacking label

Marked exit/path to marked exit blocked. For reporting purposes only. -back door exit path blocked by trash cans, operator relocated Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired on 4/1/2022, operator renewed license during course of inspection. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -ambient air thermometer in disrepair inside reach in cooler for seafood. Operator replaced with new ambient air thermometer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards stained

Intermediate - No chemical test kit provided when using sanitizer buckets with wiping cloths. -QUATERNARY AMMONIUM

Intermediate - Spray bottle containing toxic substance not labeled. -degreaser spray bottle lacking label Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in homemade garlic mayo, operator removed soufflé cup Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent in dish washing area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottled water on prep table next to slicer, operator removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -accumulation of grease on floor underneath fryers -floors underneath dish machine

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink next grill, operator installed new sign Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled container of raw food at Cookline before touching precooked chicken on grill

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee/server touched cooked food on plate for customer with barehands at server expo area before bringing put food. Manager had discussion with employees Corrective Action Taken

High Priority - Spray hose at dish sink lower than flood rim of sink.

Intermediate - Food-contact surface soiled with food debris or soil residue. -cutting boards soiled Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -at end of cookline Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink on cookline, and in warewashing area Corrected On-Site

Intermediate - No soap provided at handwash sink. -warewashing hand sink Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice bins and ice machine in server area

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server engaged in food handling by working over prepared food with portioning, wearing a ring that is nit plain/smooth Corrective Action Taken

Basic - Equipment in poor repair. - walk in cooler gasket torn

Basic - Floor area(s) covered with standing water. - under handsink next to chest freezer

Basic - Floor soiled/has accumulation of debris. -underneath equipment

Basic - Objectionable odors in the walk in cooler.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards cookline Warning - From follow-up inspection 2021-07-06: Improved Time Extended - From follow-up inspection 2021-07-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2021-07-06: Time Extended - From follow-up inspection 2021-07-07: Operator states ordering books Time Extended

Basic - - From initial inspection : Basic - Lids chipped. Warning - From follow-up inspection 2021-07-06: Time Extended - From follow-up inspection 2021-07-07: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Floor under equipment at bar and waitstations and by handsink in kitchen Warning - From follow-up inspection 2021-07-06: Time Extended - From follow-up inspection 2021-07-07: Time Extended